Ingredients:

• 2 -firm ripe Bananas
• 1- stalk Curry leaves
• 1 tsp – fresh coriander, chopped
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Dhania (coriander seed) powder
• 3-4 piches – Turmeric powder
• 2 pinches – Asafoetida
• Salt to taste
• 1 tsp – Sugar
• 1/4 tsp – each cumin & Mustard Seeds
• 1 tsp – oil
• 1/2 cup – water

Method:

1. Mix all dry masalas (except asafoetida), and salt in ¼ cup water.
2. Keep aside. Heat oil in a heavy pan.
3. Add seeds, curry leaves, asafoetida, allow to splutter.
4. Add masala paste, stir till oil separates.
5. Add remaining water, bring to a boil.
6. Slice bananas into round slices, add to masala.
7. Add sugar, simmer till all sugar melts.
8. Check taste and make adjustments.
9. Place in a serving dish, garnish with coriander.
10. Serve hot with phulkas or naan.

Recipe courtesy of Sify Bawarchi